Name: Oysters on the Half Shell with Pernod Dipping Sauce
Yield: Serves 8
Ingredients: 1/2 cup Champagne vinegar or white wine vinegar; 1/2 cup dry white wine; 4 teaspoons Pernod or pastis liqueur; 4 teaspoons minced shallots; 1 tablespoon minced red bell pepper; Crushed ice; 24 fresh oysters, top shells removed

Pernod, the beloved French anise-flavored aperitif, adds an interesting twist to the sauce. Offer Champagne with the starters.

Recipe information

Yield
Serves 8

Ingredients

1/2 cup Champagne vinegar or white wine vinegar

1/2 cup dry white wine

4 teaspoons Pernod or pastis liqueur

4 teaspoons minced shallots

1 tablespoon minced red bell pepper

Crushed ice

24 fresh oysters, top shells removed

Preparation

Step 1
Combine first 5 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
Step 2
Cover platter with crushed ice. Top with oysters. Place dipping sauce in center of platter. Serve immediately.

TagsPernod Pastis Liqueur Alcohol Beverages Oyster Shellfish Seafood Starter Snack Dinner Nut Free Make Ahead No-Cook New Years Bon Appétit

Recipe notes

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